Ingredients
- 1 (4-pound) boneless pork shoulder
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon mace
- 2 teaspoons kosher salt
- 1 teaspoon fresh-ground black pepper
- 5 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- 3 bay leaves
- 1 onion, chopped in large dice
- 2 carrots, chopped in large dice
- 2 ribs celery, chopped in large dice
- 1 quart (4 cups) unsalted chicken broth, preferably homemade
- 1 bottle Rhody Coyote Hard Cider (and 1 more for the cook!)
- 2 tart apples (like Granny Smith), peeled, cored and cut in 1-inch cubes
- 1 large knob celeriac root, peeled and cut in 1-inch cubes
- 4 tablespoons unsalted butter
- Kosher or sea salt
- Freshly ground pepper
- 2 carrots, peeled and sliced in 2-inch lengths on the diagonal
- 2 parsnips, peeled and sliced in 2-inch lengths on the diagonal
- 1 red onion, peeled and sliced in wedges
- 1 medium turnip, such as Macomber, peeled and cut in large dice
- 1 small butternut squash, peeled, seeded and cut in large dice
- ¼ cup fresh sage, chopped
- ¼ cup local honey
- ¼ cup extra-virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
Preparation
Preheat oven to 350°. Pat pork shoulder dry. Mix ginger, cinnamon, allspice, mace, salt and pepper in a small bowl to combine. Rub mixture all over pork, getting into the nooks and crannies. Place in a deep roasting pan or large Dutch oven and roast, uncovered, for 1 hour.
With about 20 minutes left in the first hour of cooking, place garlic, thyme, bay leaves, onions, carrots, celery, chicken broth and cider into a saucepan. Bring to a boil.
Remove pork from oven and lower oven temperature to 275°. Ladle braising liquid around the pork and cover tightly with foil. Return to oven for 4 hours.
Meanwhile, in a medium saucepot, boil the apples and celeriac until soft (approximately 20 minutes). Drain completely. Puree in food processor with butter until smooth (or use a potato masher). Season with salt and pepper. Place in bowl and keep warm.
When the pork is done, remove from oven and uncover. Remove pork from braise and tent with foil to rest. Strain the braising liquid through fine sieve into a saucepan and skim off fat. Over high heat, reduce the braising liquid by half to concentrate the flavors for a wonderful sauce. Season to taste. To plate it up, cut pork (which will be very tender) and serve with sauce, alongside the celeriac mash and roasted vegetables. Enjoy!
HONEY SAGE ROASTED WINTER VEGETABLES
I hit the farmers’ market and grab any vegetables that look appealing for this easy, throw-together root vegetable, winter squash side dish.
Preheat oven to 400°. Place prepared veggies in a bowl with sage, honey and oil, adding salt and pepper to taste. Toss until well coated. Place in the oven on a rimmed baking sheet lined with parchment paper and roast approximately 20–25 minutes, until vegetables are softened and beginning to brown. Turn occasionally to ensure even cooking.
About this recipe
WINE PAIRING: Gewürztraminer, Newport Vineyards—Middletown, Rhode Island
As the weather gets cooler, the heavier, bolder reds seem to get all the attention. Winter is also the perfect time to reach for more complex white wines. Our Gewurztraminer is aromatic, slightly sweet and deliciously spicy—each subtle note complements the layered flavors of this dish.
—George Chelf, vintner, Newport Vineyards, Middletown.
